Navratri is a Hindu festival of worship and dance in India. The word Navratri literally means nine nights in Sanskrit; Nava meaning Nine and Ratri meaning nights. During these nine nights and ten days, nine forms of Shakti/Devi i.e. female divinity are worshiped.
The nine night’s festival of Navratri begins on the first day of Ashwina of the bright fortnight. The festival comes to an end on the tenth day of Vjay Dashmi or Dussehra, when the idols of the Goddess Shakti are immersed in the river.
Here are some delicious recipes on this occasion:
ROSE BOONDI LADOO
Ingredients:
1. Gram flour-500 gms
2. Rose pulp-200 gms
3. Sugar-200 gms
4. Cardamom-30 gms
5. Ghee-50 gms
6. Water as required
7. Oil for frying
Method:
* Make a thick batter (pouring consistency but not runny) with rose pulp, gram flour and water as required
* Pour through a perforated spatula in hot oil and fry till crispy
* Make a syrup with sugar in equal quantity of water and crushed cardamom
* Put the hot fried boondi directly in the syrup and let it cool
* Mix the ghee and make it in round laddoos as per the size
* Serve garnished with chopped pistachio or any other nuts of your preference
FARALI PATTICE
For the crust
Frozen Purple Yam (Kand), boiled and mashed - 1 Cup
Potato, boiled, peeled and mashed - 1/2 Cup
Arrowroot Flour - 3 Tablespoons
Green Chili, finely chopped - 1
Salt - To taste
For the filling
Grated Coconut - 1/4 Cup
Roasted Peanuts, coarasly ground - 2 Tablespoons
Cilantro (Coriander Leaves), finely chopped - 2 Tablespoons
Green Chilies, finely chopped - 2
Tablespoon Sugar - 1
Tablespoon Lemon Juice - 1
Salt - To taste
Arrowroot Flour - 1/2 Cup
Oil - For deep frying
Method for purple yam outer layer
In a big bowl, combine mashed kand and mashed potato, add chopped green chili, salt and arrowroot powder and mix well.
Divide kand mixture into 8 equal portions, keep aside.
Method for stuffing
In another bowl mix together coconut, peanut, Cilantro, green chillies, ginger, sugar, lemon juice and salt.
Divide into 8 equal portions, keep aside.
Flattened a portion of kand mixture in your palm and place one portion of the stuffing in the centre.
Bring together the edges to seal stuffing and shape it into ball. Keep aside.
Repeat with the remaining kand mixture and stuffing to make pattice.
Roll each ball in arrowroot flour until they are covered from all the sides.
Heat oil in frying pan on high heat, when oil gets hot enough for frying, reduce flame to medium.
Gently place kand pattice in oil, fry them in small batches.
Fry till its gets golden brown on all sides.
Drain on paper napkin. Serve hot with cilantro chutney or date tamarind chutney.
